Save to your scrapbook

    Pork chops with lentil and walnut salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Pork chops with lentil and walnut salad

    This simple yet flavourful dish is a favourite for autumn. The lentil salad can be served hot or cold (so you could easily prepare it ahead of time) while the thick, juicy chops meld beautifully with the walnuts and cinnamon.

    • Preparation time: 20 minutes, plus marinating
    • Cooking time: 25 minutes
    • Total time: 45 minutes, plus marinating

    Serves: 4


    4 large pork chops on the bone, cut 2.5cm thick *
    2 large garlic cloves, crushed
    1 tsp sweet smoked paprika 
    3 tbsp olive oil 
    2 tbsp white wine 

    300g green lentils, rinsed
    cinnamon stick
    1 garlic clove, peeled
    500ml fresh chicken stock
    1 tbsp sherry vinegar
    1 tsp Dijon mustard
    3-4 tbsp extra virgin olive oil
    75g walnuts, toasted
    90g rocket
    ½ x 25g pack flat leaf parsley, leaves only

    * (Available from the meat service counter)


    1. Trim the rind from each pork chop, leaving behind the fatty edge if you wish, then lightly score the meat on both sides in a diamond pattern. In a bowl, mix the garlic, paprika, olive oil and white wine; season. Rub this mixture over both sides of each chop, avoiding the fatty edge. Put on a plate, cover and chill for at least 1 hour, or overnight. 

    2. When you’re ready to cook, put the lentils in a pan with the cinnamon, garlic and stock. Bring to the boil then cover and simmer for 20 minutes until tender. Meanwhile, preheat the oven to 200˚C, gas mark 6. Heat a large heavy-based frying pan over a high heat until smoking hot. Lower the heat to medium then, using tongs to hold the chops upright, sear their fatty edges for a couple of minutes until crisp and golden. Lay the chops flat in the pan and sear for 1-2 minutes on each side until browned. Transfer to a roasting tin in which they fit side by side and roast for 7-8 minutes or until cooked through with no pink meat remaining, but still juicy in the centre (the juices should run clear). Cover with foil and set aside to rest for 5 minutes.  

    3. Meanwhile, finish the lentil salad: whisk the vinegar with the mustard and season. Gradually whisk in the oil to form a glossy dressing then chop the toasted walnuts and stir in. Drain the lentils, discard the cinnamon and garlic, and tip into a bowl. Pour over the dressing then toss through the rocket and parsley. Serve the salad alongside the pork chops.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    0 stars